000152060 001__ 152060
000152060 005__ 20250326144155.0
000152060 0247_ $$2doi$$a10.3390/nu13103512
000152060 0248_ $$2sideral$$a126856
000152060 037__ $$aART-2021-126856
000152060 041__ $$aeng
000152060 100__ $$0(orcid)0000-0002-7911-9949$$aRamón-Arbués, E.
000152060 245__ $$aFactors related to diet quality: A cross-sectional study of 1055 university students
000152060 260__ $$c2021
000152060 5060_ $$aAccess copy available to the general public$$fUnrestricted
000152060 5203_ $$aGiven that there is only a limited body of evidence available concerning the dietary habits of Spanish university students, the present study assesses the quality of this group’s diet, their adherence to the National Food-Based Dietary Guidelines, and the predictive factors of their diet quality. To do so, a cross-sectional study was performed on a sample of 1055 students. The quality of the participants’ diets was then analysed by using the Spanish Healthy Eating Index, and then their level of compliance was assessed in light of the dietary recommendations put forth by the Spanish Society for Community Nutrition. According to these standards, only 17.4% of the participants had a healthy diet. The level of compliance with the recommendations was poor, highlighting especially the low levels of “fruit” and “vegetables” that they consumed as well as high levels of “cold meats and cuts” and “sweets.” The factors that predicted a worse diet are being male, living alone, low levels of physical activity, smoking, high alcohol intake, leading a sedentary lifestyle, psychological distress, and insomnia (p <0.005). Furthermore, participants with low or high body weights showed signs of a higher quality diet (p < 0.001). The present findings suggest that a significant proportion of university students ought to change their dietary habits; these also attest to the importance of developing strategies that are directly targeted at university students in order to promote a healthy diet.
000152060 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000152060 590__ $$a6.706$$b2021
000152060 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000152060 592__ $$a1.287$$b2021
000152060 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000152060 593__ $$aFood Science$$c2021$$dQ1
000152060 594__ $$a7.9$$b2021
000152060 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000152060 700__ $$0(orcid)0000-0003-0053-1429$$aGranada-López, J.-M.$$uUniversidad de Zaragoza
000152060 700__ $$aMartínez-Abadía, B.
000152060 700__ $$0(orcid)0000-0002-4753-630X$$aEchániz-Serrano, E.$$uUniversidad de Zaragoza
000152060 700__ $$0(orcid)0000-0002-8206-4803$$aAntón-Solanas, I.$$uUniversidad de Zaragoza
000152060 700__ $$aJerue, B.A.
000152060 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000152060 773__ $$g13, 10 (2021), 3512 [15 pp.]$$pNutrients$$tNutrients$$x2072-6643
000152060 8564_ $$s880877$$uhttps://zaguan.unizar.es/record/152060/files/texto_completo.pdf$$yVersión publicada
000152060 8564_ $$s2741019$$uhttps://zaguan.unizar.es/record/152060/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000152060 909CO $$ooai:zaguan.unizar.es:152060$$particulos$$pdriver
000152060 951__ $$a2025-03-26-13:54:15
000152060 980__ $$aARTICLE